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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Creamy Pesto Shrimp Recipe

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This recipe for Creamy Pesto Shrimp is from The Thomas/Torres Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
4 zucchini
1 T. olive oil
3 T. butter
1 ˝lb. peeled and deveined, medium-size raw shrimp
1 c. heavy whipping cream
˝ c. pesto
1 c. freshly shredded parmesan cheese




Directions:
Directions:
Cut zucchini into noodles using spiralizer, or cut zucchini lengthwise into slices; stack 3 slices at a time, and cut lengthwise into thin strips to resemble strands of pasta.

Cook zucchini in hot oil in a large skillet over medium-high heat 2 to 3 minutes or until tender. Season with salt and pepper to taste.

Melt butter in a large nonstick skillet over medium-high heat. Add shrimp to skillet; cook, stirring until shrimp turn pink and are firm. Remove from skillet, and keep warm.

Add cream and pesto to skillet; cook, stirring occasionally, until slightly thickened.

Return shrimp to skillet. Toss with sauce and sauteed zoodles. Sprinkle with cheese.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 min.

 

 

 

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